I boil it with a little chicken stock, then puree it. Spice it up the same way that you would a tomato pasta sauce, then used it instead of the tomato sauce (i've had good luck making it into lasagna or penne a la vodka)

Hubbard is my favorite kind of squash for making pumpkin pie, and it can be used in any recipe calling for pumpkin, sweet potatoes or any other kind of squash (except spaghetti squash) in soups, stews, breads, biscuits, gratins, whatever.